Spinach Fettuccine with a Quick Sugo or Salsa

Name: Spinach Fettuccine with a Quick Sugo or Salsa
Yield: 6 to 8 servings
Ingredients: 1 pound spinach fettuccine; 1/4 cup extra-virgin olive oil; 1 (28-ounce) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors; 2 garlic cloves, whole; 1/4 cup chopped fresh flat-leaf parsley; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/3 cup finely chopped fresh basil leaves

January 26, 2012

Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straightforward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.

Recipe notes

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